How to Use Up Leftover Muffins: Make Air Fryer Bakes or Puffs

These little mini bakes are moist, a little sweet, and full of protein and healthy fiber. They also are quite good! I came up with the bakes or mini quiches as a way to use up some bran muffins that had gotten shoved into the back of the refrigerator and were drier than optimum (i.e., they were stale). You can use whatever muffins you have on hand--blueberry, banana, chocolate, etc.. In the mini bakes, the dry muffins absorb an egg custard and air fry to moist deliciousness. So you get a breakfast that's fast, tastes good, and is economical! Try the mini bakes with fresh fruit and a dollop of vanilla yogurt for special breakfast. Enjoy!

How to Use Up Leftover Muffins: Make Air Fryer Bakes or Puffs

Air Fryer Mini Bakes or Puffs -- Makes 4

4 large eggs

1 cup of milk

1/4 teaspoon of salt

1 teaspoon of vanilla

1/4 cup of brown sugar (if you're diabetic, substitute date puree or leave it out)

5 - 6 (medium sized) muffins, crumbled into small pieces

Vanilla yogurt (optional)

Sliced or chopped fruit (optional)

In a medium bowl or measure (I use a quart Pyrex measure), whisk together well the eggs, milk, salt, vanilla, and sugar. Stir or whisk in the muffins. Let the mixture sit for at least an hour if possible or, better yet, overnight (refrigerated), if you can. Spritz 4 large ramekins with non-stick cooking spray and divide the egg/muffin mixture among the four ramekins. Air fry the bakes at 320 degrees for 20-25 minutes or until set, puffed a bit, and a deep golden brown. Let the bakes cool a few minutes (the bakes will deflate a bit but taste fine) before you try to remove them from the ramekins. Serve the warm raisin bakes with vanilla yogurt and sliced or chopped fruit (strawberries or blueberries are good), if you'd like.

How to Use Up Leftover Muffins: Make Air Fryer Bakes or Puffs